{"id":39352,"date":"2019-01-31T12:04:25","date_gmt":"2019-01-31T12:04:25","guid":{"rendered":"https:\/\/www.dutyfreehunter.com\/blog\/?p=39352"},"modified":"2019-01-31T12:04:25","modified_gmt":"2019-01-31T12:04:25","slug":"glenmorangie-goes-wild-allta-private-edition","status":"publish","type":"post","link":"https:\/\/www.dutyfreehunter.com\/blog\/glenmorangie-goes-wild-allta-private-edition\/","title":{"rendered":"Glenmorangie goes Wild with ALLTA Private Edition"},"content":{"rendered":"

Glenmorangie is releasing a whisky created using wild yeast as part of its Private Edition series of experimental malts.<\/p>\n

<\/p>\n

Glenmorangie Allta \u2013 Scots Gaelic for \u2018wild\u2019 \u2013 is thought to be the first Scotch whisky produced using wild yeast.<\/strong><\/p>\n

The strain, called Saccharomyces diaemath, is said to have been discovered by Dr Bill Lumsden, Glenmorangie\u2019s director of distilling, whisky creation and whisky stocks, growing on ears of barley close to the distillery in Tain.<\/p>\n

Lumsden said the yeast imparts more floral, bready notes to Glenmorangie\u2019s new make spirit that \u2018are not as accentuated in the house spirit, which has more herbal, fruity and pear drop aromas\u2019.<\/p>\n

After maturation for around eight years in mostly second-fill and refill ex-Bourbon casks, Glenmorangie Allta (51.2% abv) is said to have aromas of \u2018carnations and Parma violets, baking bread and very gentle vanilla\u2019 with notes of \u2018butter candy, creamy vanilla, orange syrup\u2019 with a \u2018slightly yeasty background\u2019 on the palate.<\/p>\n

\"\"

Lumsden said: \u2018Glenmorangie Allta is a worthy whisky with which to mark the Private Edition\u2019s 10th anniversary.<\/p>\n

\u2018Yeast\u2019s influence on taste has been overlooked for years, but it\u2019s an area ripe for exploration.<\/p>\n

\u2018Ideally I\u2019d have liked to age it for longer but I was concerned that with the ever-increasing influence of wood we\u2019d lose the impact of the yeast itself, which was at its maximum in the new make. That\u2019s why we used only second-fill and refill Bourbon casks.<\/p>\n

\u2018Glenmorangie Allta opens up compelling possibilities for the future of Scotch whisky.\u2019<\/p>\n

As one of the three ingredients used in the production of Scotch single malt whisky, alongside barley and water, yeast plays a significant role in the creation of flavour.<\/p>\n

The majority of whisky distillers use distilling yeast to maximise yield, although some have been experimenting with less efficient strains that can produce different flavours.<\/p>\n

Glenmorangie\u2019s exploration of yeast began at the turn of the century after whisky writer Michael Jackson laid claim that the distillery had cultivated its own house yeast in his book, The World Guide to Whisky (1987).<\/p>\n

After finding no evidence that the strain existed, Lumsden, who has a background in yeast physiology and was at that point distillery manager, decided to cultivate Glenmorangie\u2019s own house strain of yeast.<\/p>\n

The distillery began introducing the house strain into its production process around 2010, although it continues to use industry-grade yeast for the majority of its whisky.<\/p>\n

Lumsden added: \u2018We wouldn\u2019t want to use it for everything; it would change the character of Glenmorangie.\u2019<\/p>\n

Now in its 10th year, the Glenmorangie Private Edition series has explored flavour innovation in Scotch whisky, with each expression released as an experimental twist on the Glenmorangie Original 10 Year Old.<\/p>\n

Previous editions have included Glenmorangie Ealanta (2013), matured in virgin American oak casks; Glenmorangie Tusail (2015), made using floor-malted Maris Otter barley; and Glenmorangie Sp\u00ecos (2018), matured in ex-American rye whiskey casks.<\/p>\n

Glenmorangie Allta is available now for \u00a379 a bottle from specialist whisky retailers worldwide.<\/strong><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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